Monte,

Take back the thremp argument comparison RIGHT NOW!

El D,

We should probably convene a panel of 3 Michelin starred H&F regulars to make the final decision.

I'll squirt a tablespoon or so of the olive oil mayo into the mix with a can of sardines or tuna and use it on the outside of the bread when making a melt.

I'm in the loco camp on the sriracha mayo drowning of sushi rolls. **** all that sauce. Louis the lifeguard said it best back in 1985.



**** all the rice in sushi rolls too?

Nothing wrong with fat on fat, mayo is just gross.

The only thing mayo belongs on top of is a heap of trash.

Monte,

I thought most people were aware that many places just make mayo and call it aioli. However, I think both actual mayo and aioli are great, but sauce can frequently be overused and make things pretty gross! (Big issue in eurotardia where meat is frequently overcooked and sauce is used to hide this flaw.)

https://www.seriouseats.com/recipes/...li-recipe.html

Good recipe for garlic flavored mayo.

Thremp,

What about my posts made you think I was unaware of that fact?

Good point. Prob just deeply triggered over my trademark L being brought up.

Monte,

Thoughts on the following foods pls:

Tuna salad
Chicken salad
Potato salad
Cole slaw
Deviled eggs
Eggs Benedict with hollandaise

Ex (skinny)fats with mayo issues ITT.

El D,

I'll partake in any/all occasionally, but they're not my first choice in most situations, and I prefer them if they're lightly dressed and/or served on the side a la Eggs Benedict (I'd just drizzle a bit on myself).

I still don't really consider any of your examples, save maybe the Eggs Benedict, equivalent to sitting down at a bistro and digging out half a cup of mayo with one's frites, but if you'd like to keep fishing for potential logical inconsistencies with my palate and preferences, by all means feel free.

Monte,

I was just curious if you were a total mayo hater or not. I prefer all those things with pretty light mayo too.

Since, we're cross examining Monte, I've got a couple more:

-Aioli on a Burger?
-Mayo on a BLT?

This is completely true, however in my case it's because I must maintain a superiority complex because I deeply hold the belief that lifting makes me better than other people because I am a loser on the inside and need something to hold over others to feel good about myself.


And still yet, I propose creation of a 2nd subforum or trains to Krakow/OOT. N1H thread really went to unreadable **** when the non-lifters came.

For the former, probably wouldn't order, but if I did, I'd get it on the side and put a thin layer on the top bun. For the later, maybe, and if so, thin layer only.

What do you do for a burger you grill yourself at home? Absolutely no mayo based sauce, or thin layer?

Apropos of nothing, "thin layer" is kind of hard to interpret in general. I think I have a good enough handle on your sense of proportion that when you say thin layer, it's going to be ****ing thin. But on the other end of the spectrum, I'm sure that MLYLT would likely claim that she enjoys only a thin layer. So the universe of mayo eaters is going to largely consist of people who self-report moderation.

Melk,

Maybe a bit of ketchup and relish, along with lettuce, tomato, and cheese, is my standard choice for burgers.

I tend to sub mayo out, either completely or in part, in a number of recipes I make at home. For example, I've adapted this Serious Eats Buffalo Chicken Burger recipe such that the sauce is 3/4 Greek yogurt, 1/4 mayo with feta instead of blue cheese, which the minis prefer. I'll eat blue cheese every now and again, but I'm not one of those people that loves it on everything, so subbing it out for the sake of the kids isn't too much of an imposition.

https://www.seriouseats.com/recipes/...er-recipe.html

Quick reminder here that Monte is of course referring only to stars issued by the Indiana Michelin Guide.

⭐️ ⭐️ ⭐️

Please also book me for unlimited action at 3:1.



As it turns out, my father (English teacher and public speaking + debating coach) and his father before him (tradesman, but told lots of good war stories) were actually quite the orators.

As it also turns out, my grandfather sold his business\retired and left my grandmother and moved to an almost uninhabited stretch of coast to essentially become a hermit fisherman. As it turns out, 50 years later the uninhabited stretch of coast is one of the most sought after property locations in the extended city area. So chalk that one up for the old man, I guess.

Also as it also turns out, my father was cheating on my mother for many years (timeline is uncertain, but could be as long as 15 years). But leveraging his father's investment\inheritance, he bought a patch of land in an almost uninhabited section of the country hundreds of miles inland and semi-retired there with his mistress.

It appears I have daddy issues. I should have become a stripper (so I could then "retire" and be introduced to butt stuff by a 30-something live at home semi-professional poker player\barista).

I'm not sure how this information effects the 3:1 odds of me having children, but I'll still take that bet.

So good.

Speaking of Michelin star'd H&F'ers...

Last week I picked up a couple of wagyu rib fillets from a near by fancy lad butchers. I had recently watched a video of that mythbusters guy and some boss guy from serious eats comparing different grilling techniques. Mostly comparing the different heat intensities of different techniques.

The one they both seemed to prefer was grilling on top of the charcoal chimney starter, so I thought I would give it a crack.

Mother of f*cking god. It was f*cking amazing. Mrs Snitch basically snap foodgasm gushed all over the place and declared she would never eat anything but wagyu ever again.

Went back today and picked up a dry aged t-bone and another wagyu rib fillet. Going to try the same technique again shortly.

Not going to lie... I'm at half mast just typing this.

Video for reference.

And my effort from last week for reference. Obviously I don't even food photography and my camera is a potato... but you get the idea.

In before "ZOMG THAT IS LIKE WELL DONE SO OVER COOKED!"

For those playing along at home... Steamed brocolini and cherry tomatoes sauteed with garlic and butter and rosemary and olive oil tossed potato "fries" done in the air fryer.

Barossa Valley (Penfold's) cabernet sauvignon.

In b4 thremp tears you a new one, but would

That looks like a damn fine meal